Spaghetti Squash Parmesan
I love when I make something with no high expectation that it’s going to blow my mind and the recipe ends up being so crazy delicious. This Spaghetti Squash Parmesan is one of those recipes!
This is the perfect dinner or side dish for Meatless Mondays! And best of all, it’s so incredibly easy to make!
First, you will just roast the spaghetti squash until tender. Then after it is cooked, I scrape out the squash and mix it in a bowl with a little bit of tomato sauce, some seasonings, freshly grated mozzarella cheese, Parm, and ricotta! Put it all back into the squash skins and bake with a layer of more cheese and breadcrumbs on top!
It is so dreamy and comforting! Definitely my most favorite way to eat spaghetti squash and will be on repeat for some time in my house!
I think this recipe is filling enough to stand on it’s own as a main dish. You can serve it with some salad on the side. If you want to make it more substantial, you could also add some chicken or mini meatballs. It could also work as a side dish.
If you want to try to prep this ahead of time so you can make it quickly during the week, you can absolutely roast your squash the night before so all you have to do the day of is mix the filling in a bowl and bake for a few minutes in the oven!
- 1 medium spaghetti squash
- 3 tablespoons extra virgin olive oil, divided
- salt and pepper to taste
- 3/4 cup marinara sauce (homemade or jarred)
- 1 teaspoon Italian seasoning
- 1/2 cup part-skim ricotta cheese
- 1 cup fresh grated mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 3 tablespoons Italian breadcrumbs
- Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside. Carefully cut the spaghetti squash in half lengthwise. Drizzle 1 tablespoon of olive oil onto the inside of each half. Sprinkle with some salt and pepper. Place the squash, cut-side down on the baking sheet. Bake for 30-40 minutes or until you can easily pierce the backside of the squash with a fork. Let cool for 5 minutes.
- In a medium mixing bowl, Stir together the sauce, Italian seasoning, ricotta cheese, 1/2 cup of the grated mozzarella cheese, and the Parmesan cheese.
- Use a fork to begin scraping the inside of each half of the squash, but avoid scraping all the way to the skin. Transfer the filling to the bowl with the cheeses and sauce. Mix together until combined. Season with more salt and peter.
- Reduce heat on the oven to 375. Divide the mixture amongst both halves of the squash. Sprinkle the remaining mozzarella cheese on top. Then in a small bowl, mix together the breadcrumbs and remaining olive oil. Sprinkle the moistened breadcrumbs over the top of each half.
- Bake the stuffed squash for 10-15 minutes or until the filling is heated through, the cheese on top is melted, and the breadcrumbs are lightly golden. Serve!
To make this keto-friendly, skip the bread crumbs and make sure the sauce you are using is keto-approved.
Also note that the nutrition will change depending on the sauce you use. I use my homemade sauce which contains no sugar.
Amount Per Serving: Calories: 454 Total Fat: 35g Saturated Fat: 9.8g Trans Fat: 0g Cholesterol: 37mg Sodium: 409mg Carbohydrates: 26.6g Fiber: 3.8g Sugar: 6.3g Protein: 18.5g